1
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Ameur H, Tlais AZA, Paganoni C, Cozzi S, Suman M, Di Cagno R, Gobbetti M, Polo A. Tailor-made fermentation of sourdough reduces the acrylamide content in rye crispbread and improves its sensory and nutritional characteristics. Int J Food Microbiol 2024; 410:110513. [PMID: 38043376 DOI: 10.1016/j.ijfoodmicro.2023.110513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 10/13/2023] [Accepted: 11/29/2023] [Indexed: 12/05/2023]
Abstract
Thirty strains of lactic acid bacteria (LAB) and Saccharomyces cerevisiae E8.9 (wild type) were used to formulate fifteen combinations of starters by mixing two or three LAB with the yeast (ratio LAB: yeast, 10: 1). Such combinations were used to prepare rye sourdough and their performance in term of acidification and biochemical characteristics during fermentation at two temperatures (30 and 37 °C) and duration (4 and 8 h) were screened. The best thirteen sourdough formulations were selected and used for rye crispbread making. The analysis of acrylamide concentration demonstrated that 11 out 13 formulations resulted in significant decreases of concentration compared to the baker's yeast (control), with reductions up to 79.6 %. The rye sourdough crispbreads showed also higher amount of volatile organic compounds (VOCs) compared to the baker's yeast control. Two rye sourdough crispbreads, selected to represent the opposite extremes within the thirteen formulations in term of VOC profiles and fermentation performances, demonstrated better sensory and nutritional features, such as phytic acid reduction (up to 47.3 %), and enhanced total free amino acid compared to the control. These evidences suggest the potential of tailored sourdough fermentations as alternative and suitable biotechnological strategy for lowering acrylamide levels in rye crispbread.
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Affiliation(s)
- Hana Ameur
- Faculty of Agricultural, Environmental and Food Sciences, Libera Universitá di Bolzano, Piazza Universitá, 5, 39100 Bolzano, Italy
| | - Ali Zein Alabiden Tlais
- Faculty of Agricultural, Environmental and Food Sciences, Libera Universitá di Bolzano, Piazza Universitá, 5, 39100 Bolzano, Italy
| | | | - Serena Cozzi
- Barilla G. e R. Fratelli S.p.A., via Mantova, 166, 43122 Parma, Italy
| | - Michele Suman
- Barilla G. e R. Fratelli S.p.A., via Mantova, 166, 43122 Parma, Italy; Department for Sustainable Food Process, Catholic University Sacred Heart, via Emilia Parmense, 84, 29122 Piacenza, Italy
| | - Raffaella Di Cagno
- Faculty of Agricultural, Environmental and Food Sciences, Libera Universitá di Bolzano, Piazza Universitá, 5, 39100 Bolzano, Italy
| | - Marco Gobbetti
- Faculty of Agricultural, Environmental and Food Sciences, Libera Universitá di Bolzano, Piazza Universitá, 5, 39100 Bolzano, Italy
| | - Andrea Polo
- Faculty of Agricultural, Environmental and Food Sciences, Libera Universitá di Bolzano, Piazza Universitá, 5, 39100 Bolzano, Italy.
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2
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Orsák M, Kotíková Z, Podhorecká K, Lachman J, Kasal P. Acrylamide formation in red-, purple- and yellow-fleshed potatoes by frying and baking. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104529] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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3
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Synergic effect of phytase, amylase, galactosidase, and asparaginase activity on the mitigation of acrylamide and hydroxymethylfurfural in roll bread by co-culture fermentation. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104355] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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4
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Lemos AC, Borba VSD, Souza MCMBND, Scaglioni PT, Cerqueira MB, Badiale-Furlong E. Processing contaminants in wheat-based foods - a systematic review, meta-analysis and bibliometric analysis. Crit Rev Food Sci Nutr 2022; 63:5608-5619. [PMID: 35139711 DOI: 10.1080/10408398.2021.2022594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Wheat is one of the main cereals grown around the world and is the basis for several foods such as bread, cakes and pasta. The consumption of these foods raises a concern with food safety, as toxic substances such as acrylamide, 5-hydroxymethylfurfural and polycyclic aromatic hydrocarbons are formed during their processing. To assess the occurrence of processing contaminants in wheat-based foods, a systematic search was carried out in four databases: PubMed, Embase, Web of Science and Scopus. Of the 1479 results, 28 were included for a meta-analysis. Most studies (69.7%) evaluated acrylamide in bread, cookies, and pasta, while PAHs (26.2%) were determined mainly in wheat grains and pasta. HMF was the least determined contaminant (4.1%), with only four studies on cookies included in the meta-analysis. The highest concentration was for acrylamide (136.29 µg·kg-1) followed by HMF (70.59 µg·kg-1) and PAHs (0.11 µg·kg-1). Acrylamide is the main processing contaminant researched, and no studies on the subject have been found in commercial samples in some regions of the world. This result shows a gap in the dates available about process contaminants in wheat-based foods and how the levels can change depending on the process parameters and the ingredients used.
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Affiliation(s)
- Andressa Cunha Lemos
- Mycotoxin and Food Science Laboratory, Post Graduate Program in Engineering and Food Science, Chemistry and Food School, Federal University of Rio Grande - FURG, Rio Grande do Sul, Brazil
| | - Verônica Simões de Borba
- Mycotoxin and Food Science Laboratory, Post Graduate Program in Engineering and Food Science, Chemistry and Food School, Federal University of Rio Grande - FURG, Rio Grande do Sul, Brazil
| | | | - Priscila Tessmer Scaglioni
- Center of Chemistry, Pharmaceutical and Food Sciences, Federal University of Pelotas-UFPel, Pelotas, Rio Grande do Sul, Brazil
| | - Maristela Barnes Cerqueira
- Mycotoxin and Food Science Laboratory, Post Graduate Program in Engineering and Food Science, Chemistry and Food School, Federal University of Rio Grande - FURG, Rio Grande do Sul, Brazil
| | - Eliana Badiale-Furlong
- Mycotoxin and Food Science Laboratory, Post Graduate Program in Engineering and Food Science, Chemistry and Food School, Federal University of Rio Grande - FURG, Rio Grande do Sul, Brazil
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5
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Sharanagat VS, Nema PK, Singh L, Kumar A. Formation of acrylamide in microwave‐roasted sorghum and associated dietary risk. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15528] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | | | - Lochan Singh
- Contract Research Organization NIFTEM Kundli 131028 India
| | - Ankur Kumar
- Department of Basic and Applied Sciences NIFTEM Kundli 131028 India
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6
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Quesada-Valverde M, Artavia G, Granados-Chinchilla F, Cortés-Herrera C. Acrylamide in foods: from regulation and registered levels to chromatographic analysis, nutritional relevance, exposure, mitigation approaches, and health effects. TOXIN REV 2022. [DOI: 10.1080/15569543.2021.2018611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Mónica Quesada-Valverde
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
| | - Graciela Artavia
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
| | - Fabio Granados-Chinchilla
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
| | - Carolina Cortés-Herrera
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
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7
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Gratz M, Sevenich R, Hoppe T, Schottroff F, Vlaskovic N, Belkova B, Chytilova L, Filatova M, Stupak M, Hajslova J, Rauh C, Jaeger H. Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality Attributes. Front Nutr 2021; 8:643837. [PMID: 33829035 PMCID: PMC8020890 DOI: 10.3389/fnut.2021.643837] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Accepted: 02/08/2021] [Indexed: 11/13/2022] Open
Abstract
Pressure-enhanced sterilization (PES) and ohmic heating (OH) are two emerging sterilization techniques, currently lacking implementation in the food industry. However, both technologies offer significant benefits in terms of spore inactivation using reduced thermal intensity in food products, as well as minimized effects on sensory and nutritional profiles. In this study, PES and OH were tested based on possible food safety process windows in comparison to thermal retorting, to optimize the food quality of carrot-based purees. The following parameters related to food quality were tested: texture, carotenoid content, color, and detectable amount of food processing contaminants (FPC) formed. Application of the innovative sterilization techniques resulted in a better retention of color, texture, and carotenoids (for PES) as well as a reduced formation of food processing contaminants. Importantly, a significant reduction in the formation of furan and its derivates was observed, compared to the retorted samples. Hence, both sterilization technologies showed promising results in the mitigation of potential toxic processing contaminants and retention of quality attributes.
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Affiliation(s)
- Maximilian Gratz
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| | - Robert Sevenich
- Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin (TU Berlin), Berlin, Germany.,Leibniz Institute for Agriculture Engineering and Bioeconomy (ATB) Potsdam, Berlin, Germany
| | - Thomas Hoppe
- Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin (TU Berlin), Berlin, Germany
| | - Felix Schottroff
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria.,Core Facility Food & Bio Processing, University of Natural Resources and Life Sciences, Vienna, Austria
| | - Nevena Vlaskovic
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| | - Beverly Belkova
- Department of Food Analysis and Nutrition, University of Chemistry and Technology (VSCHT), Prague, Czechia
| | - Lucie Chytilova
- Department of Food Analysis and Nutrition, University of Chemistry and Technology (VSCHT), Prague, Czechia
| | - Maria Filatova
- Department of Food Analysis and Nutrition, University of Chemistry and Technology (VSCHT), Prague, Czechia
| | - Michal Stupak
- Department of Food Analysis and Nutrition, University of Chemistry and Technology (VSCHT), Prague, Czechia
| | - Jana Hajslova
- Department of Food Analysis and Nutrition, University of Chemistry and Technology (VSCHT), Prague, Czechia
| | - Cornelia Rauh
- Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin (TU Berlin), Berlin, Germany
| | - Henry Jaeger
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
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8
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Recent research advances of lactic acid bacteria in sourdough: origin, diversity, and function. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.09.007] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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9
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Hajimohammadi B, Athari SM, Abdollahi M, Vahedi G, Athari SS. Oral Administration of Acrylamide Worsens the Inflammatory Responses in the Airways of Asthmatic Mice Through Agitation of Oxidative Stress in the Lungs. Front Immunol 2020; 11:1940. [PMID: 33162970 PMCID: PMC7581680 DOI: 10.3389/fimmu.2020.01940] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Accepted: 07/17/2020] [Indexed: 02/02/2023] Open
Abstract
Acrylamide is a toxic chemical substance produced when starch-rich foods are fried at high temperatures. Asthma is a chronic and complicated respiratory disease, of which genetic and environmental factors are the main triggers. Orally-received components may have an effect on asthma pathophysiology. The aim of this study was to investigate the role of AA as a stimulus in asthma. BALB/c mice were allocated into four groups as follows: two OVA-sensitized asthmatic groups, including one treated with AA by gavage feeding and one non-treated (asthma group), and two healthy (non-asthmatic) groups, one treated with AA by gavage feeding and one non-treated (negative control group). Airway hyperresponsiveness, cell count, cytokine levels in BAL fluid, lung histopathology, IgE levels, and oxidative stress indices including plasma level of MDA, pulmonary antioxidant enzymes (SOD and CAT) levels, HP content, and collagen fiber accumulation in lung tissue were measured. We found that the group of mice treated with both OVA and AA (asthmatic and AA-treated mice) experienced higher levels of asthma-associated biomarkers, including higher enhanced pause (Penh value), eosinophilic inflammation, mucus hyper secretion, goblet cell hyperplasia, total and OVA-specific IgE levels, IL-4, IL-5, and IL-13 levels than the group sensitized only with OVA (asthmatic mice). The OVA-AA-treated mice also experienced worsened levels of oxidative stress indicators. Healthy (non-asthmatic) mice that only received AA were in similar conditions to healthy untreated mice (negative control group). The OVA-AA-treated group showed more severe allergic asthma symptoms in comparison to the group only sensitized with OVA. Therefore, food/water contaminated with AA can act as a stimulant of allergic asthma and exacerbate the bronchial inflammatory responses.
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Affiliation(s)
- Bahador Hajimohammadi
- Research Center for Food Hygiene and Safety, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | | | - Mohammad Abdollahi
- Toxicology and Diseases Group, Pharmaceutical Sciences Research Center, Tehran University of Medical Sciences, Tehran, Iran.,Department of Toxicology and Pharmacology, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
| | - Ghasem Vahedi
- Research Center for Food Hygiene and Safety, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Seyyed Shamsadin Athari
- Department of Immunology, School of Medicine, Zanjan University of Medical Sciences, Zanjan, Iran
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10
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Belkova B, Chytilova L, Kocourek V, Slukova M, Mastovska K, Kyselka J, Hajslova J. Influence of dough composition on the formation of processing contaminants in yeast-leavened wheat toasted bread. Food Chem 2020; 338:127715. [PMID: 32798824 DOI: 10.1016/j.foodchem.2020.127715] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 07/23/2020] [Accepted: 07/28/2020] [Indexed: 11/26/2022]
Abstract
The influence of dough composition on acrylamide, 3-monochloropropane-1,2-diol (3-MCPD) esters, and glycidyl esters (GE) formation during bread toasting was investigated. The doughs differed in added amounts of soy lecithin, salt, and reducing agents (l-cysteine and glutathione). The toasting of bread for 2.5 min considerably enhanced the formation of acrylamide and 3-MCPD esters. The addition of lecithin (1%, w/w) resulted in four times higher content of 3-MCPD esters in toasted bread slices. No distinct relationship between dough composition and GE formation in untoasted and toasted bread was found. The addition of reducing agents (0.05%, w/w) mitigated during toasting not only the formation of 3-MCPD esters (more than six times) but also the extent of Maillard reaction that resulted in three times lower amounts of acrylamide and predominant formation of alcohol-like compounds. Toasted bread without reducing agents contained typical Maillard reaction compounds such as aldehydes, alkyl pyrazines, and derivatives of furan.
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Affiliation(s)
- Beverly Belkova
- University of Chemistry and Technology, Prague, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague 6, Czech Republic
| | - Lucie Chytilova
- University of Chemistry and Technology, Prague, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague 6, Czech Republic
| | - Vladimir Kocourek
- University of Chemistry and Technology, Prague, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague 6, Czech Republic
| | - Marcela Slukova
- University of Chemistry and Technology, Prague, Department of Carbohydrates and Cereals, Technicka 3, 166 28 Prague 6, Czech Republic
| | - Katerina Mastovska
- University of Chemistry and Technology, Prague, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague 6, Czech Republic
| | - Jan Kyselka
- University of Chemistry and Technology, Prague, Department of Dairy, Fat and Cosmetics, Technicka 3, 166 28 Prague 6, Czech Republic
| | - Jana Hajslova
- University of Chemistry and Technology, Prague, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague 6, Czech Republic.
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11
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Montemurro M, Celano G, De Angelis M, Gobbetti M, Rizzello CG, Pontonio E. Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation. Food Microbiol 2020; 90:103491. [PMID: 32336362 DOI: 10.1016/j.fm.2020.103491] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 03/11/2020] [Accepted: 03/21/2020] [Indexed: 12/15/2022]
Abstract
The suitability of forty-one non-Lactobacillus strains to be used as selected starters for sourdough fermentation was evaluated. According to the data collected, Pediococcus pentosaceus OA1 and S3N3 and Leuconostoc citreum PRO17 were selected based on the optimal acidification and growth performances and the intense proteolytic activity (increase of TFFA up to 80%) on whole wheat flour doughs. A relevant degradation of phytic acid (up to 58%) and the increase of phenols content and scavenging activity (4- and 2-folds, respectively) were also observed. The technological performances were compared to two representative Lactobacillus strains (Lactobacillus plantarum and Lactobacillus sanfranciscensis). The investigation of the robustness of the selected strains during the propagation (back-slopping procedure) showed their long-term dominance only when singly-inoculated; while Leuc. citreum PRO17 dominated the fermentation when the strains were co-inoculated. The sourdoughs obtained by the non-Lactobacillus selected strains (singly or pooled) were used for breadmaking. Selected sourdoughs allowed the production of breads characterized by in-vitro protein digestibility (IVPD) higher than that of breads obtained with Lactobacillus strains or baker's yeast. The aroma profile, estimated by GC/MS, was complex and characterized by high concentration of the typical compounds (hexanol, 3-methylbutanol and 2-pentylfuran) of sourdough bread.
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Affiliation(s)
- Marco Montemurro
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Giuseppe Celano
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Maria De Angelis
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Marco Gobbetti
- Faculty of Science and Technology, Free University of Bozen-Bolzano, 39100, Bolzano, Italy
| | - Carlo G Rizzello
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Erica Pontonio
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy.
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12
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Chitrakar B, Zhang M, Fan D. The synergistic effect of ultrasound and microwave on the physical, chemical, textural, and microstructural properties of vacuum fried Chinese yam (
Dioscorea polystachya
). J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14073] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Bimal Chitrakar
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi China
| | - Dongcui Fan
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology Jiangnan University Wuxi China
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13
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Namir M, Rabie MA, Rabie NA, Ramadan MF. Optimizing the Addition of Functional Plant Extracts and Baking Conditions To Develop Acrylamide-Free Pita Bread. J Food Prot 2018; 81:1696-1706. [PMID: 30230373 DOI: 10.4315/0362-028x.jfp-18-150] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effects of using freeze-dried extracts (FDEs) of spearmint ( Mentha spicata), fennel ( Foeniculum vulgare), and turmeric ( Curcuma longa) as well as adjusting the baking temperature and time on acrylamide formation in pita bread were investigated to obtain the most acceptable conditions that produced the lowest acrylamide concentrations. A Box-Behnken design was adopted for optimization of the pita bread formulations by adding FDEs (3 to 25 g/100 g of wheat flour) and adjusting the baking temperature (200 to 300°C) and baking time (3 to 11 min), and the effects of these changes on color parameters, phytochemical attributes, and acrylamide concentrations were evaluated. Increasing the concentration of FDE and decreasing the baking temperature and time considerably decreased the acrylamide concentration in bread for all experimental trials. No acrylamide was detected in pita bread formulated with 25 g of mint FDE/100 g of wheat flour and baked at 250°C for 3 min, formulated with 25 g of mint or fennel FDE/100 g and baked at 300°C for 7 min, formulated with 3 g of mint, fennel, or turmeric FDE/100 g and baked at 200°C for 7 min, formulated with 14 g of mint FDE/100 g and baked at 300°C for 3 min, and formulated with 25 g of mint or fennel FDE/100 g and baked at 200°C for 7 min. Pita breads formulated with fennel and turmeric FDE were given high sensory scores.
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Affiliation(s)
- Mohammad Namir
- 1 Department of Food Science, Faculty of Agriculture (ORCID: http://orcid.org/0000-0002-3526-5522 [M.A.R.]), Zagazig University, Zagazig, Egypt
| | - Mohamed A Rabie
- 1 Department of Food Science, Faculty of Agriculture (ORCID: http://orcid.org/0000-0002-3526-5522 [M.A.R.]), Zagazig University, Zagazig, Egypt
| | - Nourhan A Rabie
- 1 Department of Food Science, Faculty of Agriculture (ORCID: http://orcid.org/0000-0002-3526-5522 [M.A.R.]), Zagazig University, Zagazig, Egypt
| | - Mohamed Fawzy Ramadan
- 2 Department of Agricultural Biochemistry, Faculty of Agriculture, Zagazig University, Zagazig, Egypt.,3 Department of Scientific Research, Umm Al-Qura University, Makkah, Saudi Arabia
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14
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Brandt MJ. Industrial production of sourdoughs for the baking branch - An overview. Int J Food Microbiol 2018; 302:3-7. [PMID: 30219200 DOI: 10.1016/j.ijfoodmicro.2018.09.008] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2018] [Revised: 09/03/2018] [Accepted: 09/08/2018] [Indexed: 01/29/2023]
Abstract
Sourdoughs are produced both in artisanal and industrial size. Sourdough manufacturers deliver the baking branch either with starters for production of in-house sourdoughs or with fully fermented sourdough products. In the latter case sourdough production is separated in time and space from the bread production. A big part of this convenience products are dried sourdoughs, which are mainly produced from rye and wheat flour, but also from other starch containing plants, like pseudocereals or legumes. The requirements regarding the raw materials used differ from that used for baking bread. The most applied drying techniques for sourdoughs are drum and spray-drying. Compared with other foods, sourdough and sourdough products have only a low risk regarding food safety due to pH < 4.2, however formation of biogenic amines or acrylamide has taken into account. More tools for sourdough authentication are needed but, before developing and validating methods, it would be necessary to include different sourdough products in a clear regulatory framework.
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Affiliation(s)
- Markus J Brandt
- Ernst Böcker GmbH & Co. KG, Ringstrasse 55-57, 32423 Minden, Germany.
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15
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Jouquand C, Niquet-Léridon C, Jacolot P, Petit N, Marier D, Gadonna-Widehem P. Effects of Maillard Reaction Products on Sensory and Nutritional Qualities of the Traditional French Baguette. J Food Sci 2018; 83:2424-2431. [PMID: 30184250 DOI: 10.1111/1750-3841.14331] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Revised: 07/18/2018] [Accepted: 07/24/2018] [Indexed: 12/11/2022]
Abstract
The goals of this study were to evaluate the effect of baking time on the Maillard reaction products (MRPs) generated in the crust of the traditional French baguette and to estimate their impact on its sensory characteristics, its acrylamide content, and its bifidogenic effect. Melanoidins, volatile compounds, and acrylamide were evaluated in the crust of traditional French baguettes baked between 12 and 22 min at 225 °C. The increase in melanoidins was positively correlated to the baking time, while volatile compounds only increased until 18 min. The acrylamide content was estimated to be below 18 μg/kg, which confirms the findings of EFSA that bread is not a main contributor to dietary acrylamide. A descriptive sensory analysis showed that the baking time positively affected the sensory quality of the crust. The consumer test revealed the same trend and the panelists favorably judged the well-baked baguettes based on a better crust flavor and crispness. The bifidogenic effect of the crust and the crumb from the baguettes baked 22 min was evaluated on the in vitro growth of Bifidobacterium adolescentis. The results demonstrated that the crumb and the crust had exactly the same bifidogenic impact, therefore not caused by melanoidins. PRACTICAL APPLICATION The consumption of bread in France has decreased since 2007, although bread is considered by French people as "healthy" and essential to maintain a balanced diet. The current study evaluated the global qualities of the French baguette in order to highlight its high sensory quality and its beneficial effect by inducing a possible growth of bifidobacteria, even in well-baked baguettes. These findings allow the French bakery industry to develop an argument to promote its technical know-how and to help consumers choose healthier and tastier bread. Moreover, this study provided some recommendations of baking processes to maintain a high sensory quality of the French baguette and limit the formation of undesirable compounds, such as acrylamide, in the crust.
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Affiliation(s)
- Céline Jouquand
- UP Transformations & Agro-ressources, UP 2018. C103, Inst. Polytechnique UniLaSalle - 19 rue Pierre Waguet, BP 30313 - F-60026 BEAUVAIS Cedex, France
| | - Céline Niquet-Léridon
- UP Transformations & Agro-ressources, UP 2018. C103, Inst. Polytechnique UniLaSalle - 19 rue Pierre Waguet, BP 30313 - F-60026 BEAUVAIS Cedex, France
| | - Philippe Jacolot
- UP Transformations & Agro-ressources, UP 2018. C103, Inst. Polytechnique UniLaSalle - 19 rue Pierre Waguet, BP 30313 - F-60026 BEAUVAIS Cedex, France
| | - Noémie Petit
- School of Biological Sciences, Univ. of Auckland, 3a Symonds Street, Auckland Central, 1010, New Zealand
| | - David Marier
- UP Transformations & Agro-ressources, UP 2018. C103, Inst. Polytechnique UniLaSalle - 19 rue Pierre Waguet, BP 30313 - F-60026 BEAUVAIS Cedex, France
| | - Pascale Gadonna-Widehem
- UP Transformations & Agro-ressources, UP 2018. C103, Inst. Polytechnique UniLaSalle - 19 rue Pierre Waguet, BP 30313 - F-60026 BEAUVAIS Cedex, France
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16
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Nachi I, Fhoula I, Smida I, Ben Taher I, Chouaibi M, Jaunbergs J, Bartkevics V, Hassouna M. Assessment of lactic acid bacteria application for the reduction of acrylamide formation in bread. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.061] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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Aiswarya R, Baskar G. Enzymatic mitigation of acrylamide in fried potato chips using asparaginase from Aspergillus terreus. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13608] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Ravi Aiswarya
- Department of Biotechnology; St. Joseph's College of Engineering; Chennai 600 119 India
| | - Gurunathan Baskar
- Department of Biotechnology; St. Joseph's College of Engineering; Chennai 600 119 India
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18
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Nasiri Esfahani B, Kadivar M, Shahedi M, Soleimanian-Zad S. Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 34:1904-1914. [PMID: 28952425 DOI: 10.1080/19440049.2017.1378444] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
This study mainly focuses on a strategy for reducing acrylamide content in whole-wheat bread by combining lactobacilli and yeast in sourdough breadmaking. Combinations of sourdough (fermented dough using different Lactobacillus strains including Lactobacillus plantarum PTCC 1896 [probiotic], L. sakei DSM 20,017, L. rhamnosus DSM 20,021, and L. delbrueckii DSM 20,081) and yeast, in comparison with yeast alone, were used for breadmaking. The results showed that acrylamide levels in breads fermented using sourdough+yeast were in all cases much lower (6.9-20 μg/kg on a dry weight basis [d.b.]) than those in the yeast-only fermented bread (47.6 μg/kg d.b.). Significant (p < 0.05) correlations were also found between pH, total titratable acids (TTA) and lactic acid, and acrylamide content. Furthermore, the obtained results showed that the moisture content of dough directly influenced the formation of acrylamide in bread (r = 0.925, p < 0.0001). In addition, no significant correlations were observed between acrylamide content in breads and either the reducing sugar or free amino acid contents in dough samples. According to the different effects of Lactobacillus strains, it could be concluded that the acrylamide reducing potential of lactobacilli was strain-specific, with L. rhamnosus being the most effective. This suggests that sourdough fermentation with appropriate Lactobacillus strains can be used as an advantageous technology to reduce the acrylamide content of whole-wheat breads.
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Affiliation(s)
- Behnaz Nasiri Esfahani
- a Department of Food Science and Technology, College of Agriculture , Isfahan University of Technology , Isfahan , Iran
| | - Mahdi Kadivar
- a Department of Food Science and Technology, College of Agriculture , Isfahan University of Technology , Isfahan , Iran
| | - Mohammad Shahedi
- a Department of Food Science and Technology, College of Agriculture , Isfahan University of Technology , Isfahan , Iran
| | - Sabihe Soleimanian-Zad
- a Department of Food Science and Technology, College of Agriculture , Isfahan University of Technology , Isfahan , Iran.,b Research Institute for Biotechnology and Bioengineering , Isfahan University of Technology , Isfahan , Iran
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19
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Belkova B, Hradecky J, Hurkova K, Forstova V, Vaclavik L, Hajslova J. Impact of vacuum frying on quality of potato crisps and frying oil. Food Chem 2017; 241:51-59. [PMID: 28958558 DOI: 10.1016/j.foodchem.2017.08.062] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2017] [Revised: 08/08/2017] [Accepted: 08/17/2017] [Indexed: 11/26/2022]
Abstract
This research was focused on a critical assessment of vacuum frying as a technology enabling minimization of acrylamide formation in potato crisps and reducing undesirable chemical changes that occur in frying oil at high temperatures. The potato slices were fried in rapeseed oil under vacuum at 125°C and atmospheric pressure at 165°C. The experiments were performed on two potato varieties, Saturna and Impala. Vacuum frying reduced the formation of acrylamide by 98% and also other Maillard reaction products, specifically alkylpyrazines. Concurrently a lower extent of oxidative changes was observed in the frying oil, while 3-MCPD esters decreased fairly quickly during conventional frying. Sensory characteristics of the vacuum and conventionally fried potato crisps were evaluated by a 23-member panel. The majority of panellists preferred the flavour of 'conventional crisps', while only a few of them appreciated potato-like fresh flavour of 'vacuum crisps' and classified this product as 'tasty'.
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Affiliation(s)
- Beverly Belkova
- University of Chemistry and Technology, Prague, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague 6, Czech Republic
| | - Jaromir Hradecky
- University of Chemistry and Technology, Prague, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague 6, Czech Republic
| | - Kamila Hurkova
- University of Chemistry and Technology, Prague, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague 6, Czech Republic
| | - Veronika Forstova
- University of Chemistry and Technology, Prague, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague 6, Czech Republic
| | - Lukas Vaclavik
- University of Chemistry and Technology, Prague, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague 6, Czech Republic
| | - Jana Hajslova
- University of Chemistry and Technology, Prague, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague 6, Czech Republic.
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20
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Direct determination of acrylamide in potato chips by using headspace solid-phase microextraction coupled with gas chromatography-flame ionization detection. Talanta 2016; 146:417-22. [DOI: 10.1016/j.talanta.2015.09.004] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2015] [Revised: 09/03/2015] [Accepted: 09/04/2015] [Indexed: 01/23/2023]
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21
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Mousavinejad G, Rezaei K, Khodaiyan F. Reducing acrylamide in fried potato pancake using baker’s yeast, lactobacilli and microalgae. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2015. [DOI: 10.3920/qas2014.0461] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- G. Mousavinejad
- Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Chamran street, 31587-77871 Karaj, Iran
| | - K. Rezaei
- Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Chamran street, 31587-77871 Karaj, Iran
- Center of Excellence for Application of Modern Technologies for Producing Functional Foods and Drinks, University of Tehran, Chamran street, 31587-77871 Karaj, Iran
| | - F. Khodaiyan
- Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Chamran street, 31587-77871 Karaj, Iran
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22
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Omar MMA, Elbashir AA, Schmitz OJ. Determination of acrylamide in Sudanese food by high performance liquid chromatography coupled with LTQ Orbitrap mass spectrometry. Food Chem 2014; 176:342-9. [PMID: 25624242 DOI: 10.1016/j.foodchem.2014.12.091] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2014] [Revised: 12/20/2014] [Accepted: 12/20/2014] [Indexed: 10/24/2022]
Abstract
A sample preparation method based on modified Quick, Easy, Cheap Effective, Rugged and Safe (QuEChERS) with aluminum oxide (Al2O3) as dispersive solid phase extraction (dSPE) material and high performance liquid chromatography-linear trap quadruple-Orbitrap-mass spectrometry (HPLC LTQ-Orbitrap MS) was established. The performance of two analytical columns namely Kinetex C18 and Rezex ROA-organic acid was compared for acrylamide separation. The method was validated in term of matrix effect, linear range (standard addition method), limit of detection (LOD), limit of quantification (LOQ), precision (RSD%) and recovery. Good linearity (r(2)>0.9979) was achieved using standard addition method in the concentration range 0-200μgkg(-1). The LOD is in the range from 2.91 to 4.04μgkg(-1) and 1.50 to 3.94μgkg(-1) for C18 and ROA columns, respectively. The precision of the method was ⩽7.3% and 5.6% for C18 and ROA columns, respectively. Recoveries of acrylamide ranging from 90% to 97%, (n=3) were obtained. The proposed Al2O3 dSPE method was successfully applied to the analysis of acrylamide in real food samples.
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Affiliation(s)
- Mei Musa Ali Omar
- Applied Analytical Chemistry, Faculty of Chemistry, University of Duisburg-Essen, Essen, Germany; Department of Chemistry, Faculty of Science, University of Khartoum, Khartoum 11115, Sudan; Central Laboratory, Ministry of Sciences & Technology, P.O. Box Office 7099, Khartoum, Sudan
| | - Abdalla Ahmed Elbashir
- Applied Analytical Chemistry, Faculty of Chemistry, University of Duisburg-Essen, Essen, Germany; Department of Chemistry, Faculty of Science, University of Khartoum, Khartoum 11115, Sudan.
| | - Oliver J Schmitz
- Applied Analytical Chemistry, Faculty of Chemistry, University of Duisburg-Essen, Essen, Germany.
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